Caleb will brewing and pouring tea + tea knowledge from 4 'till 6. $15 bottomless teacup 🍵
This month we will be tasting...
🍂Sweet Lamentations
This is an oolong tea that reminds me a lot of the double fermented chocolate water, for those that remember. But this cousin takes on a much more bready feel that reminds me of a German chocolate sweet bun (schokobrötchen). Fresh baked bread, cacao powder, raisens with cinnamon and nutmeg, I've come to think of this one as the late bloomer, every steep being more satisfying then the last.
🍂2021 Brown Shoumei
"Brown" shoumei is a relatively new processing style intended to recreate what aging will naturally do, similar to the invention of the "ripe" puer process. While there is a lot of debate on how well this style of tea will age, it's a great example of how innovation continues. This tea is mellow and leathery with some rumors of figs and dates on the low end.
🍂GABA Ruby oolong
This tea comes to us from Taiwan, likely the Alishan region, and is a heavily oxidized oolong earning it the monacre "ruby" for its red liquor. Normally sweet and cherry like, the GABA processing transforms it into a more cacao-like expression with a brooding black cherry note, making it perfect for stormy afternoons.
🍂Violet Crown
This is a tea that gets me super excited, and is as unconventional as it gets! We start with gushu plants, ancient trees, that have the purple phenotype. Then we process this tea into a red tea, fully oxidized and sweet. Then take that finished tea and inoculate it with jinhua mold to ferment it into a fuzhuan. The result is startlingly fruity, the hot leaves smelling like maraschino cherries and frosting. The flavor is deeper still with the woody, nutty notes that I love in a fuzhuan. This is the type of tea I want to covet and hoard like a dragon. All the more reason to share it.
see you soon~ 🍵
note: we are now capping this event! you can pre-reserve a cup online at: houseofwakinglife.com/participate 🌿